2 lb. salt cod, cut into 4 equal pieces, immersed in cold water and refrigerated for 3 days, changing the water at least once a day, preferably twice a day
3 T. extra virgin olive oil
3 cloves garlic, thinly sliced
1 cup nafplion or picholine olives, pitted and sliced
freshly ground pepper to taste
2 T. parsley, chopped
mixed salad greens for garnish
1 lemon, cut in 8 wedges
Drain salt cod and pat dry with paper towels. Heat the olive oil in a large skillet over medium heat. Add the garlic and saute for about two minutes. Add the olives and suate for about five minutes, stirring well. Season the salt cod with the pepper, place in the skillet and cook for about 2 minutes on each side. Sprinkle with the parsley.
To serve, arrange the salad greens and lemon wedges on 4 serving plates. Place a piece of fish over the salad greens on each plate, spooning over the olive mixture.